Adapted from America's Test Kitchen with inspiration from Tutti Dolci-All Sweets~
2 cups flour
1 tablespoon baking powder
4 tablespoons sugar, divided
1/4 teaspoon salt
1/4 teaspoon cinnamon
5 tablespoons brown butter (see instructions below)
1 cup diced peaches, excess moisture dried with paper towels
1 cup heavy cream plus more for glazing
1/2 teaspoon vanilla
Turbinado sugar, for finishing
A few hours or the day before baking, cook butter in a saucepan over medium heat till brown with a nutty frangrance...this should take 5-6 minutes. Cool, then refrigerate till solid.
Preheat oven to 425º.
Combine flour, baking powder, 3 tablespoons of sugar and salt in mixing bowl. Whisk to combine. Cut butter into 1/2 inch pieces, then scatter over flour mixture. Cut in butter with pastry blender until it looks like coarse corn meal with a few slightly larger lumps. Mix peaches with the remaining 1 tablespoon of sugar and the cinnamon. Gently stir peaches into dry ingredients. Add vanilla to heavy cream and stir with spatula or fork till dough begins to form.
Pour out onto flour dusted counter top and knead by hand till comes together into a slightly sticky mass...only about 5-10 seconds. Pat into a round about 1 inch tall. Cut into 8 wedges or use cookie cutter to cut rounds
Place onto ungreased or Silpat lined baking sheet. May brush with cream and sprinkle with turbinado sugar if desired. Bake 10-15 minutes (depending on size of your scones) till light brown. Cool on rack 10 minutes before serving. May serve warm or at room temperature. These freeze well.
You may also make these in the food processor. Be careful not to over process.
These are best on the day made. Freeze leftovers and just pop in the microwave for a delicious treat or freeze unbaked scones and bake a little longer than directed.